These cheese scones are a classic Scottish dish with a special Scotch whisky take using your store cupboard single malt or blend of choice.
- 8oz/225g self raising flour
- ½ level tsp salt
- ½ level tsp mustard powder
- ¼ level tsp cayenne pepper or paprika
- 1 level tsp baking powder
- 1oz/25g butter
- 5oz/150g mature cheddar cheese (I used Auld Reekie smoked cheddar)
- 1 large egg
- A little milk
- A little whisky (I used 1 tbsp Benromach 10yrs)
Preheat the oven to 220°C/Fan 200°C/Gas mark 7.
Lightly grease a baking sheet.
Grate the cheese and sprinkle with whisky, if desired.
Measure the dry ingredients into a mixing bowl.
Rub the butter into the dry ingredients until it resembles breadcrumbs.
Stir in 4oz/100g cheese and save the rest for later.
Beat the egg and add milk to make up to ¼ pint.
Stir egg mix into dry ingredients until a soft but not sticky dough forms.
Turn out onto a lightly floured surface and gently knead.
Roll out into a 6 inch/15cm circle and transfer to the baking sheet.
Mark into 6 wedges, brush with a little milk and sprinkle the remaining cheese on top.
Bake in the oven for 15 minutes or until golden brown and springy to touch.
Allow to cool.
Best eaten as fresh as possible, preferably warm with butter!